Bone broth soaked puy lentil and zucchini salad

By Emma Ellice-Flint

Emma Ellice-Flint

Lentils absorb lots of broth when they are cooking, so this is a great way to eat your broth without making a soup. Plus the broth makes the lentils more easily digested in your gut. If you can't find puy lentils then use green lentils instead.

Add the lentils and broth to a saucepan over medium heat and bring to the boil. Reduce the heat down to simmer. Leave to simmer for 20 minutes, or until the lentils are just soft.

Once cooked, strain out any leftover liquid and tip into a bowl. Add the vinegar and toss with the warm lentils to combine.

Heat the oil in a frying pan over medium heat and add the zucchini. Cook until only just soft, about 1-2 minutes. Tip out into the lentil bowl.

Add the spinach to the warm frying pan, wilting it. Once wilted, tip out into the lentil bowl.

Add the parsley to the lentils and gently toss the vegetables in with the lentils.

Season to taste. Serve divided between bowls, and top with a couple of cooked eggs if you wish.

Notes:

Puy lentils cook at a different rate to other green lentils, so follow the packet instructions or check occasionally whether the lentils are cooked. Puy lentils tend to stay slightly firm even when cooked, but they don’t have a hard center, if they do then cook for a bit longer. Adjust the broth amount to suit your lentils. You want the lentils to have enough broth to cook through but preferably with no broth leftover once cooked. However you don’t want your pan to simmer dry and burn at the base, so keep an eye on it.